The Goods

Recipe: Carrot Cake Pancakes

As tasty as dessert, but made with breakfast in mind — your holiday brunch just got a little more delicious.

As tasty as dessert, but made with breakfast in mind — your holiday brunch just got a little more delicious

If you’re planning your holiday brunch, this pancake recipe belongs on the menu. This recipe comes to us from Greta Podleski’s new cookbook, Yum and Yummer. Inspired by a classic dessert, this dish is just what a lazy weekend or holiday morning calls for. With a dash of nutmeg, cinnamon and ginger, this tasty take on traditional pancakes is sure to please.

Carrot Cake Pancakes with Creamy Maple-Orange Topping

By Greta Podleski

For a special occasion or holiday brunch, wow your guests with these mouthwatering pancakes topped with creamy, maple-orange topping (made with Greek yogurt!).

Ingredients

Topping:

  • 1-½ cups plain 0% Greek yogurt
  • 3 tbsp pure maple syrup
  • ½ tsp grated orange zest

Pancakes:

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp each baking soda and sea salt
  • ¼ tsp each ground nutmeg and ground ginger
  • 1-⅔ cups buttermilk
  • 1 cup cooked, mashed carrots (see note below)
  • 3 tbsp pure maple syrup
  • 2 tbsp sunflower or safflower oil (or melted butter)
  • 1 egg
  • 1 tsp vanilla
  • ½ cup each chopped walnuts and unsweetened shredded coconut
  • Extra maple syrup for serving (optional)

Preparation

Combine all topping ingredients in a small bowl and mix well. Refrigerate until serving time.

Preheat electric griddle to medium-high heat. To make pancakes, combine both flours, cinnamon, baking powder, baking soda, salt, nutmeg and ginger in a large bowl. Mix well.

In a medium bowl, whisk together buttermilk, carrots, maple syrup, oil, egg and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Stir in walnuts and coconut.

Lightly oil griddle or spray with cooking spray. For each pancake, spoon about ⅓ cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with yogurt topping (and extra maple syrup, if desired).

Recipe notes:

Many carrot cake pancake recipes call for raw, finely grated carrots, which won’t cook properly in the short time it takes to make pancakes. The solution is to cook the carrots first. Just steam or boil them until tender, allow them cool, then mash them really well with a fork.

Try chopped pecans instead of walnuts. Toasting them adds a bit more flavour.

Take the topping over the top! Use 1 cup yogurt + ½ cup light cream cheese. Beat well with an electric mixer until smooth, then add the maple syrup and orange zest.

Yield: Makes 12 pancakes

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